Meal and wine pairing
Photo by Max Khokhlov - (CC BY-SA 2.0)
https://www.flickr.com/photos/prosto/2815408148/
Serve at:
08-10. °C This wine is paired well with 437meals
Meal families
Sauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
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Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
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Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Bay scallop with garlic butter
Garlic butter : butter with garlic.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
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